Crustless Pumpkin Pie

This recipe is taken from Wheat-Free, Gluten-Free, Reduced Calorie Cookbook by Connie Sarros. Perfect for Christmas!

This dessert serves 10, so you can enjoy delicious leftovers.

  • 2 envelopes gluten-free unflavoured gelatine
  • 2 tablespoons cold water
  • 2¼ cups evaporated skim milk
  • 1 16-ounce can solid-pack pumpkin
  • 6 tablespoons light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 10 teaspoons gluten-free non-dairy whipped topping
  • Cinnamon

In a medium bowl, sprinkle the gelatine over the cold water to soften; set aside. In a small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir the hot milk into the gelatine, stirring until the gelatine is dissolved. Stir in the remaining 1¼ cups of milk and the pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Spray a 10-inch pie plate with gluten-free non-stick spray. Pour the pumpkin mixture into the pie plate. Chill until firm. To server, top each slice with a teaspoon of whipped topping, then sprinkle the topping lightly with cinnamon.

Makes 10 slices

One slice – Calories: 112; Total fat: 0.9 g; Saturated fat: 0.8 g; Cholesterol: 2 mg; Sodium: 71 mg; Carbohydrates: 15 g; Fibre: 1 g; Sugar: 14.1 g; Protein: 6.3 g

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